CN105265534A - Production process of cake - Google Patents
Production process of cake Download PDFInfo
- Publication number
- CN105265534A CN105265534A CN201510590794.6A CN201510590794A CN105265534A CN 105265534 A CN105265534 A CN 105265534A CN 201510590794 A CN201510590794 A CN 201510590794A CN 105265534 A CN105265534 A CN 105265534A
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- CN
- China
- Prior art keywords
- cake
- powder
- technology
- hericium erinaceus
- described step
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Classifications
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
- A21D2/366—Tubers, roots
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The present invention discloses a production process of a cake, and belongs to the field of food processing. The production process of the cake comprises steps of processing hericium erinaceus, common yam rhizome, pumpkin, Chinese chestnut, foxtail millet, jobstears seed and wheat, carrying out drying and cooling, performing screening with a sieve, preparing a slurry material, loading the slurry material into molds, and carrying out baking, demolding, metal detecting and culling, and packaging. `In the whole production process of the cake, no water is added so as to maximally integrate various health-care and nutritional substances, thereby enduing the cake with delicious taste as well as multiple efficacy of enhancing immunity, nourishing stomach, protecting blood vessels, supplementing fibers and proteins, and the like.
Description
Technical field
The present invention relates to food processing field, particularly relate to a kind of technology of cake.
Background technology
On market, various cake emerges in an endless stream, and becomes people's travelling at home, treats the indispensable food that people receives lodgers.Along with improving constantly of people's quality of life, the continuous enhancing of health care consciousness, various health care cake also arises at the historic moment, and becomes the favorite of consumer.And cake is in the market in order to reduce production cost, often reduce the content of its high protein material and effective health component, its health-care effect is nominal, very little, also result in the difficult situation that current consumer suspects product quality, therefore, to improve in cake effectively health substance content, improve its nutritive value, to make high-end high-quality normal temperature packaging cake very necessary.
Summary of the invention
For overcoming the deficiency in prior art, the object of the invention is to provide a kind of technology of cake.
For realizing object of the present invention, technical scheme of the present invention is as follows:
A kind of technology of cake, comprises following processing step:
(1) Hericium erinaceus process: get new fresh Hericium erinaceus (dry Hericium erinaceus bubble uses after sending out), clean and be placed in pot, add olive fruit juice, heating simmers 30-40 minute, all materials are taken out, breaks into spraying dry after juice, obtain olive Hericium erinaceus powder for subsequent use;
(2) Chinese yam, pumpkin, Chinese chestnut process: get fresh Chinese yam, pumpkin, Chinese chestnut, after cleaning peeling, upper cage steams 30-40 minute, and after taking out cooling, for 1:1:1 mixing breaks into, to starch pureed for subsequent use in mass ratio;
(3) millet, seed of Job's tears process: enchashment year new millet, the seed of Job's tears, after clear water rinsing, enter in flour mill and wear into ground rice;
(4) wheat process: enchashment year new millet, after clear water rinsing, enter in cornmill and wear into flour, obtain high-quality wheat flour and wheat edible fiber (Testa Tritici);
(5) dry: to take wheat flour, wheat edible fiber, millet powder, coixlacrymajobi powder, Hericium erinaceus powder, be placed on after mixing in dryer, by hot blast, its water content is reduced to 10%-12% by 14%;
(6) cool: the dry cold air (5 DEG C) utilizing blower fan to produce, is reduced to rapidly about 20 DEG C by dried mixture temperature, prevents dry residual temperature from affecting product quality;
(7) sieve: cooled mixture is carried out process of sieving;
(8) slurry is made: add in a mixing bowl by the mixed powder after sieving, Chinese yam, pumpkin, Chinese chestnut mud, then add fresh raw egg, fresh milk, maize germ oil, sweetener, anticorrisive agent low rate mixing evenly rear moderate-speed mixer 2-3min, obtain cake slurry;
(9) die-filling: cake slurry piping bag to be injected grilled mold immediately, under being positioned over the temperature of about 4 DEG C, refrigerates 1h;
(10) toast: after refrigeration terminates, grilled mold is positioned in baking oven to adopt and carries out baking, adopt the temperature of 160 ~ 220 DEG C to carry out baking 10 ~ 15min, treat that cake surface is golden yellow, can terminate to cure;
(11) demoulding: cure end after grilled mold is taken out in stove, overturns grilled mold while hot, makes cake stripping forming, be cooled to normal temperature;
(12) metal detection and rejecting: cake is through metal detector, and the cognition containing metal is by automatic rejection;
(13) pack: get product after cake pack packaging qualified after testing.
Above-mentioned a kind of technology of cake, wherein, in described step (5), the mass ratio of wheat flour, wheat edible fiber, millet powder, coixlacrymajobi powder, Hericium erinaceus powder is 20:1:1:1:1.
Above-mentioned a kind of technology of cake, wherein, in described step (8), the mass ratio of mixed powder, Chinese yam, pumpkin, Chinese chestnut mud, fresh raw egg, fresh milk, maize germ oil, sweetener, anticorrisive agent is 100:30:10:10:5:1:1.
Above-mentioned a kind of technology of cake, wherein, screen cloth used in described step (7) is 75-90 mesh sieve.Above-mentioned a kind of technology of cake, wherein, in described step (8), sweetener is xylitol, and anticorrisive agent is potassium sorbate.
Above-mentioned a kind of technology of cake, wherein, described step (10) also can be: be positioned in steam box by grilled mold after refrigeration terminates, and steams after 15-20 minute and stop heating under the temperature conditions of 85-92 DEG C.
Above-mentioned a kind of technology of cake, wherein, described step (10) also can be: be positioned in micro-wave oven by grilled mold after refrigeration terminates, and for ensureing to be heated evenly at grilled mold underlay one deck bamboo clappers, stops heating after high fiery 7min.
Beneficial effect of the present invention: first, cake raw material is except major ingredient wheat flour, add the materials such as wheat edible fiber, millet powder, coixlacrymajobi powder, Hericium erinaceus powder, Chinese yam, pumpkin, Chinese chestnut, egg, milk, overall process does not add water, incorporate various health care and nutriment to greatest extent, make the cake obtained while delicious food, have multi-efficiencies such as improving immunity, nourishing the stomach, protection blood vessel, supplementary fibre element, protein, secondly, the various powders of cake raw material carry out drying process before use, reduce its water content, cake powder is not only made more easily to make slurry, not easily there is the phenomenons such as powder caking, make cake mouthfeel better, and rejecting moisture can add other liquid more or pasty state nutriment, improves cake nutritive value, in addition, cake additive therefor is xylitol and potassium sorbate, without other mixed and disorderly additives, not only can not affect health, and can be used by diabetes patient, more healthy high-quality, finally, cake can pass through oven cooking cycle, steam box steams, micro-wave oven is smoked three kinds of modes and is obtained, the product special flavour that its three kinds of processing modes obtain is had nothing in common with each other, cake steaming is due to its few oil, the advantage of not getting angry is subject to the extensive welcome of people this year, oven cooking cycle is still accepted extensively by most of consumer as traditional cake production mode, microwave baking due to its temperature high, baking time is short, cake interior tissue is dense, part population is liked more, therefore, the cake of multiple making local flavor can meet more consumer groups, expand product applicable surface.
Detailed description of the invention
The technological means realized for making the present invention, creation characteristic, reaching object and effect is easy to understand, below in conjunction with detailed description of the invention, setting forth the present invention further.
Embodiment 1:
A kind of technology of cake, comprises following processing step:
(1) Hericium erinaceus process: get new fresh Hericium erinaceus (dry Hericium erinaceus bubble uses after sending out), clean and be placed in pot, add olive fruit juice, heating simmers 30-40 minute, all materials are taken out, breaks into spraying dry after juice, obtain olive Hericium erinaceus powder for subsequent use;
(2) Chinese yam, pumpkin, Chinese chestnut process: get fresh Chinese yam, pumpkin, Chinese chestnut, after cleaning peeling, upper cage steams 30-40 minute, and after taking out cooling, for 1:1:1 mixing breaks into, to starch pureed for subsequent use in mass ratio;
(3) millet, seed of Job's tears process: enchashment year new millet, the seed of Job's tears, after clear water rinsing, enter in flour mill and wear into ground rice;
(4) wheat process: enchashment year new millet, after clear water rinsing, enter in cornmill and wear into flour, obtain high-quality wheat flour and wheat edible fiber (Testa Tritici);
(5) dry: to take wheat flour, wheat edible fiber, millet powder, coixlacrymajobi powder, Hericium erinaceus powder, be placed on after mixing in dryer, by hot blast, its water content is reduced to 10%-12% by 14%;
(6) cool: the dry cold air (5 DEG C) utilizing blower fan to produce, is reduced to rapidly about 20 DEG C by dried mixture temperature, prevents dry residual temperature from affecting product quality;
(7) sieve: cooled mixture is carried out process of sieving;
(8) slurry is made: add in a mixing bowl by the mixed powder after sieving, Chinese yam, pumpkin, Chinese chestnut mud, then add fresh raw egg, fresh milk, maize germ oil, sweetener, anticorrisive agent low rate mixing evenly rear moderate-speed mixer 2-3min, obtain cake slurry;
(9) die-filling: cake slurry piping bag to be injected grilled mold immediately, under being positioned over the temperature of about 4 DEG C, refrigerates 1h;
(10) toast: after refrigeration terminates, grilled mold is positioned in baking oven to adopt and carries out baking, adopt the temperature of 160 ~ 220 DEG C to carry out baking 10 ~ 15min, treat that cake surface is golden yellow, can terminate to cure;
(11) demoulding: cure end after grilled mold is taken out in stove, overturns grilled mold while hot, makes cake stripping forming, be cooled to normal temperature;
(12) metal detection and rejecting: cake is through metal detector, and the cognition containing metal is by automatic rejection;
(13) pack: get product after cake pack packaging qualified after testing.
Wherein, in described step (5), the mass ratio of wheat flour, wheat edible fiber, millet powder, coixlacrymajobi powder, Hericium erinaceus powder is 20:1:1:1:1.
Wherein, in described step (8), the mass ratio of mixed powder, Chinese yam, pumpkin, Chinese chestnut mud, fresh raw egg, fresh milk, maize germ oil, sweetener, anticorrisive agent is 100:30:10:10:5:1:1.
Wherein, in described step (7), screen cloth used is 75-90 mesh sieve.
Wherein, in described step (8), sweetener is xylitol, and anticorrisive agent is potassium sorbate.
Embodiment 2:
All the other are identical with described embodiment 1, difference is that grilled mold is positioned in steam box after terminating by step (9) refrigeration, steam under the temperature conditions of 85-92 DEG C after 15-20 minute and stop heating, obtain high-quality cake steaming, it has few oil, delicate mouthfeel, edible advantage of not easily getting angry.
Embodiment 3:
All the other are identical with described embodiment 1, difference is that grilled mold is positioned in micro-wave oven after terminating by step (9) refrigeration, for ensureing to be heated evenly at grilled mold underlay one deck bamboo clappers, heating is stopped after high fiery 7min, obtain high-quality microwave cake, its have interior tissue closely, mouthfeel " solid ", have and chew strength, there is the advantage of curing fragrance.
The foregoing is only embodiments of the invention; not thereby the scope of the claims of the present invention is limited; every utilize description of the present invention to do equivalent structure or equivalent flow process conversion; or be directly or indirectly used in other relevant technical fields, be all in like manner included in scope of patent protection of the present invention.
Claims (7)
1. a technology of cake, is characterized in that, comprises following processing step:
(1) Hericium erinaceus process: get new fresh Hericium erinaceus (dry Hericium erinaceus bubble uses after sending out), clean and be placed in pot, add olive fruit juice, heating simmers 30-40 minute, all materials are taken out, breaks into spraying dry after juice, obtain olive Hericium erinaceus powder for subsequent use;
(2) Chinese yam, pumpkin, Chinese chestnut process: get fresh Chinese yam, pumpkin, Chinese chestnut, after cleaning peeling, upper cage steams 30-40 minute, and after taking out cooling, for 1:1:1 mixing breaks into, to starch pureed for subsequent use in mass ratio;
(3) millet, seed of Job's tears process: enchashment year new millet, the seed of Job's tears, after clear water rinsing, enter in flour mill and wear into ground rice;
(4) wheat process: enchashment year new millet, after clear water rinsing, enter in cornmill and wear into flour, obtain high-quality wheat flour and wheat edible fiber (Testa Tritici);
(5) dry: to take wheat flour, wheat edible fiber, millet powder, coixlacrymajobi powder, Hericium erinaceus powder, be placed on after mixing in dryer, by hot blast, its water content is reduced to 10%-12% by 14%;
(6) cool: the dry cold air (5 DEG C) utilizing blower fan to produce, is reduced to rapidly about 20 DEG C by dried mixture temperature, prevents dry residual temperature from affecting product quality;
(7) sieve: cooled mixture is carried out process of sieving;
(8) slurry is made: add in a mixing bowl by the mixed powder after sieving, Chinese yam, pumpkin, Chinese chestnut mud, then add fresh raw egg, fresh milk, maize germ oil, sweetener, anticorrisive agent low rate mixing evenly rear moderate-speed mixer 2-3min, obtain cake slurry;
(9) die-filling: cake slurry piping bag to be injected grilled mold immediately, under being positioned over the temperature of about 4 DEG C, refrigerates 1h;
(10) toast: after refrigeration terminates, grilled mold is positioned in baking oven to adopt and carries out baking, adopt the temperature of 160 ~ 220 DEG C to carry out baking 10 ~ 15min, treat that cake surface is golden yellow, can terminate to cure;
(11) demoulding: cure end after grilled mold is taken out in stove, overturns grilled mold while hot, makes cake stripping forming, be cooled to normal temperature;
(12) metal detection and rejecting: cake is through metal detector, and the cognition containing metal is by automatic rejection;
(13) pack: get product after cake pack packaging qualified after testing.
2. a kind of technology of cake according to claim 1, is characterized in that, in described step (5), the mass ratio of wheat flour, wheat edible fiber, millet powder, coixlacrymajobi powder, Hericium erinaceus powder is 20:1:1:1:1.
3. a kind of technology of cake according to claim 1, it is characterized in that, in described step (8), the mass ratio of mixed powder, Chinese yam, pumpkin, Chinese chestnut mud, fresh raw egg, fresh milk, maize germ oil, sweetener, anticorrisive agent is 100:30:10:10:5:1:1.
4. a kind of technology of cake according to claim 1, is characterized in that, screen cloth used in described step (7) is 75-90 mesh sieve.
5. a kind of technology of cake according to claim 1, is characterized in that, in described step (8), sweetener is xylitol, and anticorrisive agent is potassium sorbate.
6. a kind of technology of cake according to claim 1, is characterized in that, described step (10) also can be: be positioned in steam box by grilled mold after refrigeration terminates, and steams after 15-20 minute and stop heating under the temperature conditions of 85-92 DEG C.
7. a kind of technology of cake according to claim 1, it is characterized in that, described step (10) also can be: be positioned in micro-wave oven by grilled mold after refrigeration terminates, and for ensureing to be heated evenly at grilled mold underlay one deck bamboo clappers, stops heating after high fiery 7min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510590794.6A CN105265534A (en) | 2015-09-14 | 2015-09-14 | Production process of cake |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510590794.6A CN105265534A (en) | 2015-09-14 | 2015-09-14 | Production process of cake |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105265534A true CN105265534A (en) | 2016-01-27 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510590794.6A Pending CN105265534A (en) | 2015-09-14 | 2015-09-14 | Production process of cake |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105994460A (en) * | 2016-07-20 | 2016-10-12 | 江苏江南上道科技股份有限公司 | Mechanical equipment for making chiffon cake |
| CN107455416A (en) * | 2017-09-15 | 2017-12-12 | 安徽侬安康食品有限公司 | A kind of moulding process of baked goods, production system and baked goods |
| CN107467140A (en) * | 2017-07-25 | 2017-12-15 | 合肥台香食品有限公司 | A kind of cake prepared using Chinese chestnut resistant starch |
| CN108157419A (en) * | 2016-12-07 | 2018-06-15 | 顶益（开曼岛）控股有限公司 | A kind of flour cake box-removing method |
| CN109645077A (en) * | 2019-03-06 | 2019-04-19 | 刘文海 | Yam and Job's tear seed cheese cake and preparation method thereof |
| CN111096341A (en) * | 2019-12-31 | 2020-05-05 | 佛山科学技术学院 | Full-automatic moon cake baking equipment and method based on machine vision |
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Patent Citations (4)
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| CN101292673A (en) * | 2008-06-06 | 2008-10-29 | 刘保锐 | Peart barley cake and preparation method thereof |
| CN101889599A (en) * | 2010-07-20 | 2010-11-24 | 上海应用技术学院 | Buckwheat bran dietary fiber containing cake and manufacture method thereof |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105994460A (en) * | 2016-07-20 | 2016-10-12 | 江苏江南上道科技股份有限公司 | Mechanical equipment for making chiffon cake |
| CN108157419A (en) * | 2016-12-07 | 2018-06-15 | 顶益（开曼岛）控股有限公司 | A kind of flour cake box-removing method |
| CN107467140A (en) * | 2017-07-25 | 2017-12-15 | 合肥台香食品有限公司 | A kind of cake prepared using Chinese chestnut resistant starch |
| CN107455416A (en) * | 2017-09-15 | 2017-12-12 | 安徽侬安康食品有限公司 | A kind of moulding process of baked goods, production system and baked goods |
| CN107455416B (en) * | 2017-09-15 | 2023-07-18 | 安徽侬安康食品有限公司 | Forming process and production system of baked food and baked food |
| CN109645077A (en) * | 2019-03-06 | 2019-04-19 | 刘文海 | Yam and Job's tear seed cheese cake and preparation method thereof |
| CN111096341A (en) * | 2019-12-31 | 2020-05-05 | 佛山科学技术学院 | Full-automatic moon cake baking equipment and method based on machine vision |
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Application publication date: 20160127 |
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